Paleo Coconut Panna Cotta With Mixed Berry Compote Recipes
PANNA COTTA WITH MIXED BERRIES
Looking for something new to end meals? Panna cotta, Italian for "cooked cream," is a silky dessert that's often flavored with vanilla. This delicious version from Mary Bergfeld of Eugene, Oregon features a sweet berry-wine sauce you won't soon forget!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set., Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds., Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled. , Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.
Nutrition Facts : Calories 174 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
PALEO COCONUT PANNA COTTA WITH MIXED BERRY COMPOTE RECIPE
Provided by ROBandSEAN
Number Of Ingredients 11
Steps:
- Add 1 cup of coconut milk to a medium saucepan along with unflavored gelatin. Let sit with heat off for about 10 minutes, until the gelatin starts to become soft. Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved. Remove pan from heat and whisk in vanilla extract. Let panna cotta sit for 10 minutes to cool down. Pour coconut mixture into 4 to 6 serving dishes. Cover each dish with plastic wrap, making sure wrap does not touch the coconut mixture. Store in refrigerator for 5 hours or until panna cotta has set. In the meantime, in a small saucepan over medium heat add water, honey, and arrowroot. Whisk together. Next add in fresh raspberries and blackberries. Stir and let simmer for 10 minutes. Remove from heat and store in refrigerator until cooled. Serve panna cotta with mixed berry compote.
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- Heat the coconut milk, 2 tablespoons of honey and vanilla extract in a small pot on medium low heat. Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined.
- Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
- While the panna cotta is chilling, macerate the berries. Add the berries and 1 tablespoon of honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool.
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